Strawberry Shortcake Cheesecake
1 pkg (169g) round prepared shortcake (12 inch)
2 tbsp Kraft Pure Strawberry Jam, melted
2 pkgs (250g each) Philadelphia Brick Cream Cheese, softened
1/2 cup granulated sugar
1 tbsp vanilla
2 Longo’s Enriched Coop Eggs
1 1/2 cups thawed Cool Whip Whipped Topping
1 1/2 cups fresh strawberries, sliced
- •Remove side from 9-inch springform pan; set aside. Place bottom of pan on shortcake; use as pattern to trim shortcake to fit inside springform pan. Reserve cake trimmings for snacking or another use. Reassemble springform pan, line bottom with parchment paper. Place cake in pan; brush with jam.
- •Beat cream cheese, sugar and vanilla in large bowl with mixer until well blended. Add eggs, 1 at a time, mixing on low speed after each, just until blended. Pour over cake.
- •Bake in preheated 350°F oven for 30 to 35 minutes or until centre is almost set. Run knife around rim of pan to loosen cake; let cool to room temperature. Refrigerate for 4 hours or until chilled. Remove side of springform pan and spread cheesecake with Cool Whip just before serving; top with berries.
- Protein 4g
- Fibre 1g
- Fat 14g
- Sugar 12g
- Carbs 17g
- Sodium 250mg